Slow Baked Lamb - Tastes Like Spit Roasted Recipe

Name: Slow Baked Lamb - Tastes Like Spit Roasted
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sea salt; 6 garlic cloves, sliced; 6 sprigs rosemary, 5cm long each, leaves emoved and chopped; 1 tablespoon black peppercorns; 100 ml extra virgin olive oil; 3 tablespoons dried oregano; 1 7/8 kg lamb shoulder, boned; 80 ml red wine vinegar; 125 ml water; 1 lemon, sliced to serve

Servings: persons

2 teaspoons sea salt
6 garlic cloves, sliced
6 sprigs rosemary, 5cm long each, leaves emoved and chopped
1 tablespoon black peppercorns
100 ml extra virgin olive oil
3 tablespoons dried oregano
1 7/8 kg lamb shoulder, boned
80 ml red wine vinegar
125 ml water
1 lemon, sliced to serve

1
Preheat a fan-forced oven to 170C (or 190C conventional).
2
Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
3
Add olive oil and oregano to the paste and mix well.
4
Rub marinade into meat and place lamb in a ceramic baking dish.
5
Add vinegar and water to the dish, cover with foil and bake for 2 hours.
6
Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
7
Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

1874

kcal

Calories

124

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons sea salt, 6 garlic cloves, sliced, 6 sprigs rosemary, 5cm long each, leaves emoved and chopped, 1 tablespoon black peppercorns, and more.

Yes, Slow Baked Lamb - Tastes Like Spit Roasted falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Baked Lamb - Tastes Like Spit Roasted

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